{CC#11}Siamese Chicken Curry

The Frog Commissary Cookbook describes this dish as a “quixotic blend of French, Asian, and American cuisines.” Great description! Thai Green Curry Powder. FrenchBéchamel. American salted peanuts. “…intriguing in it’s mysterious tangle of flavors…” is a good description as well.

As I was making this I was thinking, “Really? A Béchamel to make curry? This is going to be awful!” So. if I thought it was going to be awful why did I make it? Because usually when I say something like that I am totally wrong and because I am always open to new idea.

And boy was I wrong! This was so good!!

Other than having to thin the sauce a little it was absolutely delicious. The Béchamel made the curry rather luxurious because it was so thick and smooth.

Instead of measuring out the green Thai curry paste (1/2 ounce) I used 2 tsp of it. It could actually have used a little more.

Definitely a repeat.

This recipe: The Frog Commissary Cookbook page 129 Also, HERE! And HERE if you want to print it out.